Grilled Halloumi Cheese Steak (Printable Version)

Thick halloumi slices grilled golden and topped with vibrant Mediterranean vegetables in balsamic marinade.

# What You Need:

→ Cheese

01 - 14 oz halloumi cheese, sliced into ½ inch thick steaks

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 small zucchini, sliced into rounds
05 - 1 small red onion, sliced into wedges
06 - 1 cup cherry tomatoes, halved

→ Marinade & Dressing

07 - 2 tbsp olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 clove garlic, minced
10 - 1 tsp dried oregano
11 - Salt and black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Lemon wedges, for serving

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, combine olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Add the bell peppers, zucchini, and red onion; toss to coat evenly.
03 - Grill the vegetables for 3–5 minutes per side, or until tender and lightly charred. Remove from heat and set aside.
04 - Place the halloumi slices on the grill. Grill for 2–3 minutes per side until golden brown with distinct grill marks.
05 - Arrange the grilled halloumi steaks on a serving platter. Top with the grilled vegetables and scatter cherry tomatoes over the top.
06 - Garnish with fresh parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The contrasting textures of crispy grilled exterior and chewy center create a satisfying mouthfeel you simply cant get from most vegetarian mains.
  • Its deceptively elegant while being ridiculously easy to prepare, making it perfect for those nights when you want to impress without spending hours in the kitchen.
02 -
  • Never rinse the halloumi before grilling—that saltiness is part of its character and helps create the perfect crust.
  • Let the cheese rest about 2 minutes after grilling before serving, as it becomes too rubbery when eaten straight off the heat.
03 -
  • Pat the halloumi dry with paper towels before grilling to minimize splattering and achieve better browning.
  • If youre cooking on a very hot grill, brush the cheese lightly with olive oil instead of putting oil directly on the grates to prevent flare-ups.
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